These Chicken Balls are a complete treat in our house, I do them once every couple of months! It’s one of those recipes that I always forget exists, probably because I hate cooking dinners that take too long.
Unless you have a huge frying pan or a deep fat fryer….be prepared to spend a good 40 minutes to produce a batch (4 chicken breasts) and about 5 minutes eating time. But these crispy delicious treats are worth the wait and cannot go down quick enough!
I have tried and tested and amended many recipes for these and this is my best to date! The baking powder is an essential ingredient, without this the batter falls off the chicken.
Make sure oil reaches high temperature before turning down, this will ensure the oil remains at a consistently hot temperature.
I use Dunns River All Purpose Seasoning, if you don’t have any substitute with a tsp of whatever seasoning you do have e.g. Cajun, Everyday, Paprika.
2-3 Chicken Breast
150g Plain Flour
2 tsp Baking Powder (crucial ingredient)
1 tsp All Purpose Seasoning (or whatever you have)
1. Mix 100g of flour with baking powder and all purpose.
2. Stir in water a little bit at a time, until consistency is slightly thicker than double cream. Mix well to remove any lumps.
3. Chop each chicken breast into 8 chunks, each piece should be about as big as a 50p.
4. In a separate bowl, mix the pieces with the remaining 50g of dry flour so each piece is well coated and appears dry.
5. Heat the oil to a high temperature in deep frying pan. Once hot, turn down to ensure it does not spit when you add the chicken.
6. Remove each piece from the dry flour, dip it in the batter to cover, remove with a spoon and drop in the hot oil.
7. Scoop any leftover batter from spoon on top of the ball and leave to cook for 3 mins before turning and frying for another 3 mins.
8. Remove with a slotted spoon and add to a bowl lined with kitchen towel to remove any excess oil.
I recommend serving with white rice or egg fried rice with sweet and sour sauce. Happy cooking!